Memorable Sunday dinners often feature succulent roast beef as the main course. The addition of fresh garlic and a hint of Cajun spice add a rustic flavor to meat. Add tiny boiled new potatoes and fresh green beans sautéed with bacon. Leftovers are delicious in sandwiches and salads.

Make 8 slits, at regular intervals, by sliding the tip of a paring knife about 1 inch deep into the beef. Insert a sliver of garlic and a sprig of thyme into each slit. Season with the sea salt, pepper, and a light dusting of Cajun Dry Rub. Place the meat in a baggy or wrap with plastic wrap (cling film) and refrigerate overnight.

Remove the beef from the refrigerator about 15 minutes before cooking. Meanwhile, heat the oil over medium high heat in a Dutch oven. Add the beef and brown on all sides. Turn the heat down to simmer and add 1/2 cup of water. Cover and simmer the beef for about 4 hours total or until the meat is fork tender. Throughout the cooking process, add small amounts of water, as needed.

Serve the cooking juices alongside the meat.

Cook’s Notes
* In this recipe, use a salt free seasoning such as my Cajun Dry Rub seasoning blend (see link to recipe below), Bayou Seasoning Blend, or your favorite Cajun Seasoning Blend. When using a seasoning blend that contains salt, reduce or omit the sea salt called for in the recipe.
Bayou Seasoning Blend: Where to purchase specialty ingredients for this recipe:
Bayou Seasoning Blend from The Posh Gourmet
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings directly from The Posh Gourmet